1/2 cup olive oil
1/2 cup brandy
1/2 cup minced onion
1/4 cup Italian-style dry bread crumbs
1 1/2 tablespoons ground black pepper
2 egg yolks
1 cup fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste
freshly ground black pepper
1 1/2 cups white wine
Heat olive oil in a saucepan over medium heat. Add brandy and onion, and stir together. Slowly whisk in bread crumbs. Gradually pour mixture over cooked meat. Season with pepper, salt and pepper. Simmer for about 3 hours.
In a large bowl, stir together milk, lemon juice, lemon zest, salt and pepper. Mix thoroughly. Pour into a 1 1-quart mold to mold into 2-inch rolls. Refrigerate at least 1 hour before serving.